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Welcome 9:00am - 10:30am
Introduction to olive oil sensory assessment 10:00am - 11:00am
Olive oil quality parameters and positive characteristics 11:00am - 12:00pm
Lunch 12:00pm - 1:00pm
Exploration of olive cultivars 1:00pm - 2:00pm
Defects and the negative characteristics of olive oil 2:00pm - 3:00pm
Olive oil nutrition and chemistry 3:30pm - 4:30pm
Review and closing...
International standards and the... 9:00am - 9:30am
Olive oil defects and their causes 9:30am - 10:30am
Northern Hemisphere regions, production and cultivars 10:30am - 11:30am
Lunch 11:30am - 12:30pm
Southern Hemisphere regions, production and cultivars 12:30pm - 1:30pm
Polyphenols and the health benefits of olive oil 1:30pm - 2:30pm
Biodiversity and sustainability in olive oil production 2:30pm - 3:30pm
Overview of olive tree cultivation, harvesting, and olive oil pr... 3:30pm - 4:30pm
Exploration of Italian monocultivar olive oils 9:00am - 10:00am
Sensorial characteristics of Greek monocultivars 10:00am - 11:00am
Sensorial characteristics of Spanish monocultivars 11:00am - 12:00pm
Olive cil culinary applications with high-quality olive oils 12:00pm - 1:00pm
Lunch 1:00pm - 1:30pm
Harvesting and milling best practices 1:30pm - 2:30pm
Advance milling and recent innovations 2:30pm - 3:30pm
Restoring ecosystems and increasing production yields 3:30pm - 4:30pm
Review of olive oil defects and negative olive oil characteristics 9:00am - 10:30am
Sensory assessment: Balance and harmony and advanced sensory ana... 10:30am - 11:30am
Lunch 11:30am - 12:00pm
Panel proficiency testing and instruction 12:00pm - 1:00pm
Case study: The Croatian olive oil revolution 1:00pm - 2:15pm
Filtering 2:15pm - 3:00pm
Review and closing comments 3:00pm - 4:00pm
Test 1: Samples 1-3 - Quality at... 9:00am - 9:30am
Test 1: Samples 4-6 - Defect ide... 9:30am - 10:00am
Test 1: Samples 7-8 - Cultivars... 10:00am - 10:30am
Tests 2-4: Sensory analysis sample 9, 10, 11 10:30am - 11:30am
Sensory review of testing samples 11:30am - 12:30pm
Lunch 12:30pm - 1:30pm
Test 5: Written questions 1:30pm - 2:30pm
Review and closing 2:30pm - 3:30pm
